10 August 2021

Chef Jérémy Desbraux’s recipe for the Maison Wenger restaurant in Le Noirmont

by Laëtitia Cadiou

Discover his recipe for Mousse Lait, a milky and aromatic dessert.

The Maison Wenger enjoys an exceptional location in the heart of the Jura region, only a few kilometers from the watchmaking cradle of La Chaux-de-Fonds. Jérémy Desbraux and his partner Annaëlle Roze welcome you with great generosity in a refined setting. With its several tastefully decorated rooms and junior suites and its gourmet table, you will have a delicious stay.

In 2019, Chef Jérémy Desbraux took over from Chef Georges Wenger at Le Noirmont, a successful transition since this year he was “promoted to the French-speaking world” with 18 points at Gault & Millau and proudly displays two Michelin stars. The chef proposes an intelligent and warm cuisine, in love with local products that he sublimates to elaborate a balanced menu between land and water. How not to succumb to this place with absolute charm.

©Maison Wenger

Recipe for 6 people

Milk Mousse


  • 150g of milk
  • 15g condensed milk
  • 60g Italian meringue (45g sugar, 22g water, 45g egg whites)
  • 6g hydrated gelatin
  • 150g whipped cream


Make the Italian meringue first.

  • Cook the water and sugar in a saucepan until 118 degrees.
  • Pour the syrup over the egg whites, lightly beaten, and stir until the meringue is formed.
  • Heat some of the milk, add the condensed milk and then off the heat add the hydrated gelatin. 
  • Incorporate the Italian meringue first, then the whipped cream and leave to stand for 2 hours in a cool place before use.
©NOW Village

Granita of cramiat


  • 5 dl of water
  • 100 dandelion flowers
  • 100g of honey


Use a pair of scissors to remove the small yellow leaves from the dandelion. Put them in a saucepan with water and cook the whole. Leave to infuse for 24 hours in the refrigerator. Strain the mixture, add the honey and pour it into a tray and freeze it for 24 hours. Scrape it with a fork to obtain a granita.

Yogurt ice cream


  • 200g yogurt
  • 130g water
  • 180g sugar
  • 76g lemon juice
  • 12g of lime
  • ½ vanilla bean


  • Heat the water with the sugar, once the mixture is boiling, pour it over the yogurt with the lemon juice.
  • Mix the mixture and add the zest and vanilla.
  • Leave to infuse for 12 hours in the fridge and then whirl the ice cream.

For the dressing part, let your creativity speak!

Rue de la Gare 2 – CH-2340 Le Noirmont
Phone +41 32 957 66 33 – Fax +41 32 957 66 34